Edible compositions for lowering cholesterol

ABSTRACT

The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fiber and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibers, preferably β-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a National Stage entry of International ApplicationNo. PCT/FI02/00315, filed Apr. 12, 2002, the entire specification claimsof which are incorporated herewith by reference.

FIELD OF INVENTION

The present invention relates to the field of nutrition. Especially itconcerns improved compositions for oral use suitable for lowering bloodserum cholesterol levels and methods for lowering the serum cholesterollevels.

BACKGROUND OF THE INVENTION

According to FAO and WHO dietary fibres are constituents of substancesof both animal and plant origin that are resistant to hydrolysis byhuman alimentary enzymes. Another generally accepted definition is thatdietary fibres are the remnants of edible plant cell polysaccharides,lignin and other associated substances resistant to digestion by thealimentary enzymes of humans. According to these two definitions fibrescan be obtained from grains, legumes, fruits, vegetables, algae or otherplants or microbial or animal origin either as extracts, concentrates,bran or specific part of plant material containing a sufficient amountof active fibre ingredient.

The dietary fibres consist of insoluble and soluble substances. Theinsoluble polysaccharides include mainly cellulose and hemicellulose.The soluble polysaccharides include β-glucans, plant extrudates (gums),mucilages, legume seed gums, seaweed polysaccharides, bacterialpolysaccharides, resistant starch or non-polysaccharide lignins. Thecholesterol lowering effects have mainly been associated to solublefibres because of their viscosity behaviour but also insoluble fibresmay affect the serum cholesterol levels.

β-glucan and especially β-glucan from oat is known to have cholesterollowering effect, which has been acknowledged also by health authorities.FDA has approved a health claim on the cholesterol lowering effect foroat products containing at least 0.75 grams of oat β-glucan per serving.The amount of β-glucan needed for an effect on cholesterol levels is 3grams per day (recommended daily dosage) divided to 3 or 4 servings perday.

FDA has also approved a healthy claim for soluble fibre of psylliumcontaining at least 1.7 grams of soluble fibre per serving and therecommended daily intake of soluble fibre is 7 grams.

Consumption of diets with high β-glucan content has shown to lower thetotal and low density lipoprotein (LDL) cholesterol level by 8-12%(Ripsin et al., J. Am. Med. Assoc. 1992 (267) 3317-3325, Braaten et al.,Eur. J. Clin. Nutr. 1994 (48) 465-474)

There is also evidence of the cholesterol lowering effect of the solublefibres of psyllium (Anderson et al., Am. J. Clin. Nutr. 2000 (71)1433-8) inulin (Causey et al., Nutrition Research 2000, 20(2), 191-201)and rye (Leinonen et al., J. Nutr. 2000 (130) 164-170) as well asmicrobial β-glucans (Bell et al., Crit. Rew. in Food Sci. and Nutr.1999, 39(2) 189-202).

It is known that plant sterols (i.e. sterols and stanols) as well asesters thereof have serum cholesterol level lowering effects. Stanolfatty acid esters and the cholesterol lowering effects thereof aredisclosed in U.S. Pat. Nos. 5,502,045 and 6,174,560 as well as asuitable method for their preparation.

Dietary intake of 2 to 3 g/day of plant sterols is reported to lower theserum LDL levels in man by on average 10%-14% thus reducing the risk ofcoronary heart disease (CHD). Plant sterols inhibit the absorption ofbiliary and dietary cholesterol from the intestinal lumen.

The current literature and especially FDA's conclusion to allow thehealth claim for plant sterols has increased the interest of the foodindustry in supplementing foods with plant sterols. Indeed, many suchfood items have recently been introduced into the market. It is assumedthat new plant sterol containing foods will appear into the marketrapidly.

This active launching of new plant sterol containing foods has raised aconcern that a part of the population may have higher daily intake ofplant sterols than needed to obtain an optimal cholesterol loweringeffect. Short-term high intake of plant sterols has not been shown to beharmful. However, there are no data on possible long-term side effectsof ingestion of high daily amounts of plant sterols. Furthermore,currently there is not a clear understanding on the biological impact ofthe increased serum level and thus higher systemic availability of plantsterols caused by increased intake from sterol-enriched foods,especially of foods enriched with unsaturated plant sterols (here calledsterols). Therefore, there is a need of food products having a highenough reducing effect on total and/or LDL serum cholesterol levels andcontaining somewhat elevated levels of plant sterols, in which productsthe cholesterol reducing effect has still been enhanced by other means.

SUMMARY OF THE INVENTION

The present invention relates to improved compositions suitable forreducing serum total and/or LDL cholesterol levels in man. Thecompositions comprise combinations of dietary fibres and plant sterols.The compositions can be used as such or as pharmaceuticals ornutraceuticals or most advantageously in food products. The compositionscomprise one or several fibres used in combination with one or severalplant sterols (sterols and/or stanols) in their free and/or esterifiedforms. A typical example of such an improved composition is a mixture ofplant sterols and a soluble fibre, such as oat β-glucan, advantageouslyused in foods. The food products contain at least two of the activeingredients in sufficient amounts to provide a reduction in serum totaland/or LDL cholesterol levels. In a preferred embodiment of thisinvention such reduction in serum total and/or LDL cholesterol levels isobtained by oral ingestion of a low daily dose of plant sterols and asoluble fibre such as β-glucan. This can be provided for the consumer inan easy way by including both plant sterol and β-glucan in the same foodproduct.

Since β-glucan increases the viscosity of the content of the intestine,it was expected that β-glucan would inhibit or substantially decreasethe cholesterol-lowering effect of plant sterols. However, it wassurprisingly found that the two active components work synergisticallyin reducing the blood serum total and/or LDL cholesterol levels. In thetests performed it was shown that plant sterols in combination withdietary fibre (β-glucan) had a reducing effect on the cholesterol levelsthat was greater than the possibly expected additive effect.

The present invention also discloses a method for minimising the dailyintake of plant sterols in man still achieving a similar cholesterollowering effect as obtained with recommended daily intake of plantsterols from commercial plant sterol enriched products. This isespecially important as the daily amount of plant sterols needed forobtaining a reduction in serum total and LDL cholesterol can be reduced,thus preventing potential over-consumption of plant sterols.Furthermore, the commercial availability of plant sterols is limited. Bythe use of the compositions according to the present invention the plantsterols supply can be more effectively utilised with the aim of reducingthe risk of coronary heart disease (CHD) in individuals and in thepopulation. In addition commercial crude plant sterols are expensive dueto their limited availability. The present invention provides a way ofobtaining similar serum cholesterol reductions as obtained with plantsterols alone, but with a markedly lower daily intake of plant sterols.As dietary fibres are cheaper than plant sterols the present inventionalso provides a way of obtaining an optimal cholesterol lowering effectmore cost effectively.

The present invention also provides a method to improve the sensoryproperties such as structure and mouthfeel of food products with highfibre content. Dietary fibre, especially soluble fibre is a foodcomponent with known and recognised cholesterol lowering effect.However, the cholesterol lowering effect is achieved with remarkablyhigh fibre content, which very often cause organoleptic problems forfoods deteriorating structure and mouthfeel of foods such as breads andcakes. The present invention combining dietary fibre and plant sterolsin cholesterol lowering products such as foods provides a way to obtainnutritionally a cholesterol lowering effect by lower fibre content infoods. Furthermore, the daily amount needed of dietary fibres to obtainreductions in total and/or LDL cholesterol levels cause in many subjectsgastrointestinal discomfort. The present invention provides means forreducing such gastrointestinal discomfort with at least as efficientcholesterol lowering effect.

In practising the present invention ingredients of special interest areplant sterol and β-glucan. Plant sterol and psyllium (the soluble fibresof psyllium) are another preferred combination as well as plant steroland inulin or some other combination of above ingredients such asβ-glucan, inulin and plant sterol.

DETAILED DESCRIPTION OF THE INVENTION

In one aspect of the present invention there is provided a food productfor lowering serum total and/or LDL cholesterol levels comprising atleast one basic nutritional ingredient, dietary fibre and a plantsterol, said dietary fibre and said plant sterol both being present in ahigher amount than the one naturally occurring in the basic nutritionalingredient(s).

Dietary fibre is in this specification meant to include all ediblefibres that have a lowering effect on the serum total and/or LDLcholesterol levels. Said dietary fibre is preferably a soluble fibre,such as β-glucan. By β-glucan is here meant intact β-glucans. Anespecially preferred dietary fibre is oat β-glucan. By soluble fibre ishere meant soluble fibres that lower the serum total and/or LDLcholesterol levels. Other suitable fibres than β-glucan are inulin, thesoluble fibres of psyllium (preferably used together with the insolublefibres of psyllium), glucomannans, galactomannans, gum arabicum and guargum. The term inulin is here meant to include all fructooligosaccharides that can be measured by the AOAC standard method997.08. Use of mixtures of any of these fibres, such as e.g. inulin andβ-glucan is also preferred.

By the term plant sterol is in this specification meant both sterols andsaturated sterols i.e. stanols either in their free form or esterifiedwith e.g. fatty acids (2-24 carbon atoms, saturated, monounsaturated orpolyunsaturated, including also special fatty acids such as conjugatedfatty acids (e.g. CLA) and EPA and DHA), hydroxybenzoic acids orhydroxycinnamic acids (ferrulic or coumaric acids) or other organicacids such as e.g. di- or tricarboxylic acids and/or hydroxy acids.

In this specification the sterols include 4-desmethyl sterols,4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) andthe stanols include 4-desmetyl stanols, 4-monomethyl stanols and4,4-dimethyl stanols. Typical 4-desmethyl sterols are sitosterol,campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol,Δ5-avenasterol. Typical 4,4-dimethyl sterols are cycloartenol,24-metylenecycloartanol and cyclobranol. Typical stanols are sitostanol,campestanol and their 24-epimers, cycloartanol and saturated formsobtainable e.g. by saturation of triterpene alcohols (cycloartenol,24-metylenecycloartanol and cyclobranol).

By the term plant sterol is in this specification further meant allpossible natural blends of 4-desmethyl sterols and stanols, 4-monomethylsterols and stanols, 4,4-dimethyl sterols and stanols and mixtures ofnatural blends as well as any individual 4-desmethyl sterol,4-monomethyl sterol or 4,4-dimethyl sterol or their correspondingsaturated forms.

The amounts of plant sterol are in this specification calculated asplant sterol equivalents i.e. as the amount of free plant sterol.

Preferably the plant sterol is esterified and most preferably it is aplant sterol fatty acid ester. The fatty acid ester is technically verysuitable to incorporate in a wide range of different products and it isespecially preferred as it produces a fibre-rich food product with goodorganoleptic properties.

Preferably the plant sterol is a stanol because its absorption isneglectable and the use of stanol is therefore safer. Also thecholesterol lowering effect seems to be stronger with stanols.

The food product of the present invention can be in the form of variousfood compositions, including

-   -   fresh bakery products (fresh bread, cakes, muffins, waffles        etc.),    -   dry bakery products (crispbread, biscuits, crackers etc.),    -   cereal products (breakfast cereals, fibre and sterol enriched        flours, mueslis, cereal based and muesli bars, such bars        possibly containing chocolate, pasta products, snacks etc.),    -   bran products (granulated and/or toasted bran products,        flavoured and/or sterol coated bran products and bran-bran mixes        etc.),    -   beverages (alcoholic or non-alcoholic drinks, juices and        juice-type mixed drinks, and dietary supplement and meal        replacement drinks etc. as well as concentrates or premixes for        beverages (whereby the plant sterol and β-glucan content is        calculated for the ready to use-form),    -   dairy (milk based products, like milkshake, yoghurt, ice cream,        desserts, cheese, spreads etc.) and/or non-dairy products        (milk-type cereal and/or vegetable products and fermented cereal        and/or vegetable products such as drinkables, desserts,        yoghurt-, ice cream-, cheese-type products etc.). An especially        preferred food product is a cereal milk product, preferably oat        milk product or a product based on that, such as ice cream,    -   ready mixes (for baking e.g. breads, cakes, muffins, waffles,        pizzas, pancakes; or for cooking e.g. soups, sauces, desserts,        puddings) to be used in preparing or manufacturing of foods    -   meat products (sausages, meat-balls, cold cuts etc.)    -   vegetable oil based products (spreads, salad oils, mayonnaise        etc.)

In a second aspect of the present invention there is provided apharmaceutical or nutraceutical composition for lowering serum totaland/or LDL cholesterol levels comprising at least one compounding agent,a dietary fibre and a plant sterol, the weight ratio of said plantsterol to said dietary fibre being 1 to 2-5. The compounding agent canbe any pharmaceutically acceptable diluent or excipient or coatingagent. The composition can be in any suitable form e.g. tablets,granules, powder, capsules or dispersions.

The present invention also relates to the use of a compositioncomprising dietary fibre and a plant sterol in a combined amounteffective for lowering serum total and/or LDL cholesterol levels forpreparing a medicament for oral administration for lowering serum totaland/or LDL cholesterol levels.

The products and compositions of the present invention contain at leasttwo active ingredients in sufficient amounts to provide a reduction inserum total and/or LDL cholesterol levels. The daily intake of thecompositions as such or when used in foods is such that it supplies adaily intake of plant sterols (calculated as sterol equivalents) of0.4-5 g, preferably 0.5-2.5 g, more preferably 0.8-2 g and mostpreferably 0.8-1.6 g and a daily intake of soluble fibre of 1-10 g,preferably 2-5 g and more preferably 2-3 g.

In a further aspect of the invention there is provided a method forlowering serum total and/or LDL cholesterol levels of a subject,comprising orally administering to the subject a composition comprisingdietary fibre and a plant sterol in a combined amount effective forlowering serum total and/or LDL cholesterol levels.

A preferred embodiment of the present invention provides a way ofobtaining reductions in serum total and/or LDL cholesterol levels with acombined use of elevated but low daily doses of plant sterols andβ-glucan.

The present invention also makes it possible to reduce the daily intakeof plant sterols in man still achieving similar cholesterol loweringeffects as obtained with generally recommended daily intake of plantsterols (1.6-3 g) which can be achieved e.g. by consuming plantsterol-enriched commercial products.

According to the present invention it is also possible to lower thefibre content of food products with enhanced fibre content especiallypurposed for cholesterol lowering, thus improving e.g. the technologicalproperties of such foods, their structure and organoleptic properties.

Further, the present invention provides a method to reduce or preventthe development of atherosclerosis in humans by dietary means includingplant sterol and dietary fibre.

In a preferred embodiment of this invention the reduction in serum totaland LDL cholesterol is obtained by oral ingestion of a low daily dose ofplant sterols and a soluble fibre such as β-glucan and/or the solublefibres of psyllium.

In another preferred embodiment of this invention the reduction in serumtotal and LDL cholesterol is obtained by oral ingestion of a low dailydose of plant sterols and a soluble fibre such as β-glucan and/orinulin.

The present invention is especially directed to an optimal daily intakeof plant sterol and soluble fibre to achieve a nutritionally significantserum total and/or LDL cholesterol lowering effect in form of a foodproduct as part of the daily diet.

When β-glucan is combined with plant sterols the optimal daily intake ofplant sterol is less than 1.5 g/day (calculated as sterol equivalents),more preferably about 1 g plant sterol/day in combination with 2-5 g,more preferably about 2.5 g soluble fibre preferably β-glucan/day. Theinvention is also directed to a food or drink containing at least 10% ofthe optimal daily intake/portion of the compositions.

It was surprisingly also realised that the weight ratio of plant sterol(calculated as sterol equivalents) to β-glucan at a range of 1 to 2-5(i.e. 0.2-0.5) gave unexpected good synergistic effects. Also from atechnical point of view this ratio seems to be surprisingly suitable formanufacturing a wide range of food products. The structure also seems tobe soft and the food product tasty i.e. the organoleptic properties areimproved in many foods where the ratio is in the mentioned range.

According to the present invention the dietary fibre can be incorporatedinto the food products or compositions as fibre concentrate or as flouror fibre containing sufficient amount of active ingredient. Mostlypreferred are β-glucan enriched flour fractions like fibre-rich oatbran, enriched oat flake, enriched oat flour or any kind of β-glucanconcentrates, extracts or other isolates.

The main advantages of the present invention obtained by combining theintake of active ingredients into a food product containing a sufficientamount of β-glucan and plant sterols are:

-   -   synergistic total and/or LDL cholesterol lowering effect of        β-glucan and plant sterols    -   enhanced serum cholesterol lowering effect compared to plant        sterols alone    -   lower daily intake of plant sterols is needed compared to plant        sterols alone to achieve the same cholesterol reducing effect    -   lower fibre content of high fibre foods for improved        technological properties, structure and organoleptic properties    -   lowering the risk for coronary heart disease.

The two active ingredients of the present invention are incorporatedinto the daily diet in the form of food products containing a sufficientamount of the ingredients. The content of the two ingredients in foodproducts is typically from 0.05 to 12.5 g of plant sterols, preferablyfrom 0.05 to 2 g, and from 0.1 to 25 g of soluble fibre, preferably from0.1 to 5 g in 100 g food product.

In the following some typical food products of the present invention andthe preferred amounts of the β-glucan and plant sterol included thereinare set forth. The percentages are calculated on the basis of the weightof the food product.

Beverage comprising β-glucan in an amount of 0.1-5%, preferably 0.5-1%,and plant sterol in an amount of 0.05-4%, preferably 0.2-1.5%.

Fresh bakery product comprising β-glucan in an amount of 0.9-16%,preferably 2.4-10%, and more preferably 3-5%, and plant sterol in anamount of 0.3-8%, preferably 0.8-5%, and more preferably 1-4%.

Dry bakery product comprising β-glucan in an amount of 1.0-20%,preferably 3.2-15% and more preferably 4.4-10%, and plant sterol in anamount of 0.5-10%, preferably 1.6-7.5% and more preferably 2.2-5%.

Cereal product comprising β-glucan in an amount of 0.8-20%, preferably1.6-16%, more preferably 2-10%, and plant sterol in an amount of0.4-10%, preferably 0.8-8%, more preferably 1-5%.

Bran product comprising β-glucan in an amount of 4%-25%, preferably6-20%, and plant sterol in an amount of 0.8-12.5%, preferably 1.2-10%.

Dairy or non-dairy product (e.g. fermentated cereal product) comprisingβ-glucan in an amount of 0.1-20%, preferably 0.8-8%, more preferably0.8-5%, and plant sterol in an amount of 0.05-10%, preferably 0.4-4%,more preferably 0.4-2.5%.

Vegetable oil based product comprising β-glucan in an amount of 0.6-16%,preferably 2.6-10%, more preferably 2.6-5%, and plant sterol in anamount of 0.2-8%, preferably 1.3-5%, more preferably 1.3-2.5%.

Meat product comprising β-glucan in an amount of 0.1-16%, preferably0.2-5%, and plant sterol in an amount of 0.05-8%, preferably 0.1-2.5%.

Ready mix comprising β-glucan in an amount of 0.1-20%, preferably 1-10%,and plant sterol in an amount of 0.05-10%, preferably 0.5-5%.

For plant sterols the intake is preferably from 0.4 to 5 g/day, morepreferably from 0.5 to 2.5 g/day and most preferably about 1 g plantsterol/day divided into 0.5-5 servings as free or in esterified form.For soluble fibre the intake is preferably from 1 to 10 g/day, morepreferably from 2 to 5 g/day and most preferably about 2.5 g solublefibre/day in 1-5 servings of food items. In food items the level ofactive ingredient is preferably 50% of the daily need/serving (from 10%to 200% per serving).

The combination of the two active ingredients (soluble fibre, especiallyβ-glucan, and plant sterol) provides enhanced cholesterol loweringeffect as compared to the two active ingredients alone.

According to one preferred embodiment food products according to theinvention contain in addition to plant sterol and β-glucan also inulin.Typically these food products contain from 0.05 to 12.5 g of plantsterols, preferably from 0.05 to 2 g, and from 0.1 to 25 g of solublefibre, preferably from 0.3 to 15 g in 100 g food product, wherein thesoluble fibre comprises from 0.05 to 24.95 g of β-glucan, preferablyfrom 0.1 to 5 g, and from 0.05 to 24.95 g of inulin, preferably from 0.2to 10 g in 100 g food product.

In food products with high water content (e.g. more than 30%, preferablymore than 50%, even more preferably more than 75%) (e.g. beverages,desserts, dairy and non-dairy food products) a high amount of β-glucanis not very desirable because of the high viscosity obtained when usingmost of the currently existing commercial β-glucan rich concentrates. Itwas noticed that by adding inulin in addition to β-glucan and plantsterol very attractive food products could be prepared also outside thepreferred plant sterol to β-glucan weight ratio (1 to 2-5). Without anyadverse effect on the synergistic cholesterol lowering features theamount of β-glucan could be reduced e.g. by adding at least the sameamount of inulin to the food product. Typically the amount of inulin tosoluble fibre (β-glucan and inulin) is 0.3-0.95:1, more preferably0.6-0.9:1 in these products.

The advantages of adding a sufficient amount of inulin or replacing apart of the β-glucan with inulin in a product that contains β-glucan andplant sterols compared to a product that contains only plant sterols andβ-glucan are e.g.

-   -   enhanced serum cholesterol lowering effect compared to plant        sterols and β-glucan alone    -   enhanced prebiotic properties    -   improvement of the technological structure of certain products        such as ice cream, pasta products, bakery products and desserts    -   improvement of the sensory properties of certain products such        as ice cream, pasta products, bakery products, desserts,        beverages and drinkables.

In the following some typical food products of the present invention andthe preferred amounts of β-glucan, inulin and plant sterol includedtherein are set forth. The percentages are calculated on the basis ofthe weight of the food product.

Beverage comprising β-glucan in an amount of 0.1-2%, preferably 0.3-1%,inulin in an amount of 0.2-10%, preferably 0.5-8%, and plant sterol inan amount of 0.05-4%, preferably 0.2-1.5%.

Dairy and/or non-dairy product (e.g. fermentated cereal product)comprising β-glucan in an amount of 0.1-5%, preferably 0.5-3%, morepreferably 0.8-2.5%, inulin in an amount of 0.1-15%, preferably 0.2-10%and more preferably 0.5-6%, and plant sterol in an amount of 0.05-10%,preferably 0.4-4%, more preferably 0.4-2.5%.

Fresh bakery product comprising β-glucan in an amount of 0.9-16%,preferably 2.4-10%, and more preferably 3-5%, inulin in an amount of0.5-10%, preferably 1-6% and more preferably 1-3%, and plant sterol inan amount of 0.3-8%, preferably 0.8-5%, and more preferably 1-4%.

An especially preferred embodiment is an oat milk product or oat milkbased product, such as oat milk based ice cream. These type of foodproduct may typically comprise β-glucan in an amount of 0.1-5%,preferably 0.2-3.5% and more preferably 0.5-2.5%, inulin in an amount of0.5-10%, preferably 1-6% and more preferably 1-3%, and plant sterol inan amount of 0.05-8%, preferably 0.5-5% and more preferably 0.8-2%. Apreferred combination of the active ingredients in these type of foodproducts comprises 1-2,5% β-glucan, 0.5-10% inulin and 0.1-5% plantsterol. Besides all other in this specification already mentionedbeneficial features, the taste of an oat milk product comprising thethree active ingredients is surprisingly excellent and brings forward asoft taste of oat by weakening the strong taste effect of β-glucan.

The oat milk product may naturally contain some amounts of β-glucan,e.g. 0.1-0.5%. Also these natural β-glucan containing oat, milk productsare meant to be included in this preferred embodiment of the presentinvention.

The improved efficacy of a food product containing a combination of oatβ-glucan and plant sterols was shown in a controlled study. Plantsterols were incorporated into the diet by providing 0.5 g stanol(administered as fatty acid ester) in a food item twice a day. Oat fibrecontaining 1.25 g β-glucan was incorporated into a food item consumedtwice a day. A food product according to the invention containing both0.5 g stanol (administered as fatty acid ester) and 1.25 g β-glucan wasconsumed twice a day by a third group of subjects.

The serum total and LDL cholesterol lowering effect of the food productcontaining the composition according to the invention was markedlyhigher than that of foods containing either of the active componentsalone and even higher than the possibly expected additive effect. Thus,it was concluded that plant sterol esters and β-glucan have asynergistic effect in lowering serum total and LDL cholesterol.

When incorporated into the diet the combined effect of β-glucan andplant sterols is beneficial as follows:

-   -   to achieve enhanced cholesterol lowering effect of plant sterols        when incorporated simultaneously into the diet with oat        β-glucan. The combination of plant sterols and oat β-glucan is        most preferably incorporated into foods designed for part of        healthy diet.    -   to decrease the dietary intake of plant sterols when combined        and incorporated simultaneously with oat β-glucan into the daily        diet with special aim to lower serum total and LDL cholesterol.    -   to lower the risk of CHD by means of lowering serum cholesterol        levels.

It is evident from prior art that plant sterols, especially stanol fattyacid esters more effectively reduce serum total and LDL cholesterol ascompared to dietary fibres such as β-glucan. The cholesterol-loweringeffect of β-glucan is not as strong especially when used as part ofrecommended diets. It was, however, surprisingly found that a low dailydose of β-glucan in combination with stanol ester had a synergisticcholesterol lowering effect. Surprisingly similar reduction as seen withoptimal daily intake of stanol ester alone was obtained. Thus,advantageously the daily intake of plant sterols can be decreased bycombining the beneficial effect of plant sterols and other cholesterollowering dietary components to achieve similar cholesterol loweringeffect as obtained with optimal daily intake (2-3 g/day) of plantsterols. This approach advantageously reduces the daily intake of plantsterols, leading to a more balanced use of plant sterols. Thesynergistic effect is especially profound at daily intakes of at most 2g plant sterol.

An especially preferred embodiment of the invention is the daily oraluse of 0.8-1.6 g plant sterols (calculated as sterol equivalent),preferably 0.8-1.2 g plant sterol in combination with at least 1.6 gβ-glucan, preferably 2-5 g, and most preferably 2-3 g β-glucan.Preferably the plant sterol used is a plant sterol fatty acid ester andeven more preferred it is a plant sterol fatty acid ester containing asubstantial amount of stanol fatty acid ester e.g. at least 30% stanolfatty acid ester.

In the following the invention will be further illustrated by means ofexamples. In this specification the percentages are % by weight unlessotherwise specified.

Example 1

A muffin or cake containing oat fibre (containing β-glucan) and sterolester in effective amounts

Ingredients Dietary fibre (g) β-glucan (g)  223 g wheat flour 6.7  255 gfibre enriched oat bran 55 30  380 g sugar  370 g vegetable fat   25 gsterol fatty acid ester (15 g sterol equivalents)   92 g egg powder   24g whey powder   16 g baking powder  8.5 g lecithin  1.5 g salt andflavorings  370 g water

The cake and the muffins were prepared in a conventional way.

The plant sterol content was 0.94% and the β-glucan content 1.89% of theready product. The weight ratio of plant sterol to β-glucan was 0.50.

Example 2

Oat fibre and plant sterol are combined in an oat milk drink or dessertwith efficient amount of both active ingredients. Some drinks anddesserts are prepared by adding inulin and possibly reducing the amountof β-glucan to obtain suitable products with synergistic cholesterollowering effect.

Ingredients: Water, soluble fibre enriched oat concentrate, vegetableoil, plant sterol fatty acid ester, emulsifier, stabilising agent, andpossibly inulin. The following compositions were made:

1 2 3 5 drink dessert dessert 4 dessert Plant sterol content 0.25 0.81.2 1.6 1.2 g/100 g β-glucan content 0.50 2.3 2.5 3.6 2.0 g/100 g inulincontent 0 0 0 0 4.0 g/100 g sterol: (β-glucan + 0.50 0.35 0.48 0.44 0.20inulin) inulin: (β-glucan + 0.67 inulin) 6 7 8 9 10 drink drink drinkdrink drink Plant sterol content 0.25 0.8 1.2 1.6 1.0 g/100 g β-glucancontent 0.50 0.5 0.5 0.5 0.5 g/100 g inulin content 0.50 1.8 2.0 3.1 4.5g/100 g sterol: (β-glucan + 0.25 0.35 0.48 0.44 0.20 inulin) inulin:(β-glucan + 0.5 0.78 0.80 0.86 0.90 inulin)

Example 3

Oat Bran Bread

Ingredients Dietary fibre (g) β-glucan (g)  570 g fibre-rich oat bran124.3 50.7  240 g oat bran concentrate 105.6 52.8  790 g wheat flour23.7  30 g salt  50 g stanol fatty acid ester  120 g gluten  30 g bakingpowder 1750 g water

The stanol content of the ready bread was 0.96% and the β-glucan contentwas 3.3%. The weight ratio of plant sterol to β-glucan was 0.29.

Example 4

Fibre and Plant Sterol are Combined in a Bread Pre-Mix

Ingredients Dietary fibre (g) β-glucan (g) 455 g oat flake 50 18.6 450 goat bran concentrate 140 104 250 g malted rye flake 35 5  95 gsourdough, dried 8 100 g rye flour (whole grain) 14 2  95 g stanol fattyacid ester (fatty acid composition as in rapeseed oil)

The pre-mix is then used for making bread by mixing the followingingredients with the pre-mix in a conventional manner:

Dietary fibre(g) 3500 g water 1165 g wheat flour 38  60 g salt  60 gsugar  40 g baking powder  75 g sirup

The ready bread contained 1.0% stanol and 2.3% β-glucan (the ratio ofplant sterol to β-glucan was 0.43).

Example 5

Energy Bar Containing β-Glucan and Plant Sterol

Ingredients Dietary fibre (g) β-glucan (g) 200 g oat flake 22 8  95 gfibre-rich oat bran 19 9.5  97 g wheat flake 10 100 g malted oat kernel11 4 140 g sugar sirup 110 g brown sugar  40 g concentrated apple juice 20 g apple  60 g raisin 105 g vegetable fat  5 g salt  15 g stanolfatty acid ester (9 g sterol equivalents)  10 g flavourings  3 glecithin

The bars contain 0.9% stanol and 2.2% β-glucan. The weight ratio betweenstanol and β-glucan is 0.42.

Example 6

Biscuit Containing β-Glucan and Plant Sterol

Ingredients 100 g margarine containing stanol fatty acid ester (8% freestanol i.e. sterol equivalents) 170 g sugar  90 g fibre-rich oat brancontaining 8 g β-glucan  40 g oat bran concentrate containing 8.8 gβ-glucan  2 g baking powder  1 g vanillin sugar 120 g egg

The plant sterol content was 1.5% of the dough (1.8% per ready product),the β-glucan content 3.2% of the dough (3.9% per ready product) and theweight ratio of plant sterol to β-glucan was 0.46.

Example 7

Muesli Mixture Containing β-Glucan and Stanol Fatty Acid Ester

Ingredients Dietary fibre (g) β-glucan (g) 430 g oat flake 47 17.2  95 gfibre-rich oat bran 19 9  50 g rye flake 7 1  50 g wheat germ 7 100 gbrown sugar  70 g sugar syrup  5 g salt  30 g apple flake 3.5  50 graisin 4.8  30 g hazel nut 1.8  60 g vegetable fat  20 g stanol fattyacid ester stanol content 1.2% (as sterol equivalents) β-glucan content3.6% Weight ratio of stanol to β-glucan 0.33

Example 8

Fermented Yoghurt-Like Cereal Product Containing β-Glucan and PlantSterol

Ingredients 59.4 g water   7 g fibre enriched oat bran (containing 0.7 gβ-glucan)   30 g berry jam (containing sugar, cowberry, blueberry,strawberry, raspberry, pectin, flavor) 0.58 g plant sterol fatty acidester   3 g lecithin

The mixture of water and oat bran was fermented using Lactobacillus anda bifidobacteria culture. The sterol was mixed with the lecithin and allingredients were worked together.

The product contained plant sterol 0.35% and β-glucan 0.7%. The weightratio between plant sterol and β-glucan was 0.5.

Example 9

Fermented Dairy Product Containing Soluble Fibre (Inulin and β-Glucan)and Plant Sterol

Ingredients  31 g milk  31 g oat milk  45 g fibre enriched oat bran(containing 3 g β-glucan)  30 g berry jam (containing sugar, cowberry,blueberry, strawberry, raspberry, pectin, flavor) 1.5 g inulin 1.6 gsterol fatty acid ester (0.96 g sterol equivalents)  10 g lecithinbacteria culture (lactobacillus acidophilus, bifidobacterium etc.)

The sterol content of the product was 0.64%, the β-glucan content 2.0%and the soluble fibre (inulin and β-glucan) 3.0%. The weight ratiobetween sterol and β-glucan was 0.32 and between sterol and solublefibre 0.21.

Example 10

Fruit Drink Containing Soluble Fibre (β-Glucan and Inulin) and PlantSterol

Ingredients  200 g fruit juice concentrate (banana, pine apple, orange,grape, apricot, lemon, passion fruit, guava, mango)   5 g fructose   1 ginulin   10 g fibre enriched oat bran (12% β-glucan)  0.9 g plant sterolfatty acid ester (= 0.54 g sterol equivalents)   5 g lecithin   2 gβ-glucan concentrate (25% β-glucan)  1.5 g calsium lactate  775 g water

The product contained 0.054% plant sterol and 0.17% β-glucan, and thesoluble fibre content was 0.27%. The ratio of plant sterol to β-glucanwas 1:3.1 (i.e. 0.32) and between plant sterol and soluble fibre(β-glucan and inulin) 1:5 (i.e. 0.2).

Example 11

Vanilla Ice-Cream-Type Food Product Containing Stanol Ester, β-Glucanand Inulin

Ingredients 64.5 g  oat milk (containing 0.5 g β-glucan) 8.0 g sugar 6.5g vegetable oil 6.0 g inulin 4.0 g starch syrup 1.7 g plant stanol fattyacid ester (=1 g plant stanol equivalents) 6.0 g β-glucan concentrate(25% β-glucan) 3.0 g emulgators (synthetic emulgators and lecithin) 0.3g aromas (vanilin)

The product contained 1% plant stanol and 2% β-glucan, and the solublefibre content was 8%. The ratio of plant sterol to β-glucan was 1:2(i.e. 0.50) and between plant sterol and soluble fibre (β-glucan andinulin) 1:8 (i.e. 0.125) and inulin to soluble fibre 1:1.33 (i.e. 0.75).

Example 12

Fruit Muesli Containing Stanol Ester and β-Glucan

Ingredients   6 g oat flake  24 g oat bran concentrate 2.5 g plantstanol ester (=1.5 g plant stanol equivalents) 6.6 g oat bran 6.0 gsugar 3.0 g rice crispy 3.5 g vegetable oil 4.5 g syrup 0.3 g salt 3.6 gfruit mixture

The product contained 2.5% plant stanol and 8.3% β-glucan. The ratio ofplant stanol to β-glucan was 1:3.3 (i.e. 0.30).

Example 13

Fermented Yoghurt-Like Cereal Product Containing β-Glucan, Inulin andPlant Sterol

Ingredients 54 g  water 6 g fibre enriched oat bran (containing 0.6 gβ-glucan) 30 g  berry jam (containing sugar, cowberry, blueberry,strawberry, raspberry, pectin, flavor) 2 g plant sterol fatty acid ester5 g inulin 3 g lecithin

The mixture of water and oat bran was fermented using Lactobacillus anda bifidobacteria culture. The sterol was mixed with the lecithin and allingredients were worked together.

The product contained plant sterol 1.2%, β-glucan 0.6% and inulin 5%.The weight ratio between plant sterol and soluble fibre (β-glucan andinulin) was 1:4.6 (i.e. 0.2) and the ratio of inulin to insoluble fibre(β-glucan and inulin) was 1:1.12 (i.e. 0.89).

1. A food product for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the dietary fibrefurther comprises psyllium.
 2. A food product for lowering serum totaland/or LDL cholesterol levels comprising at least one nutritionalingredient, dietary fibre and a plant sterol capable of achieving acholesterol lowering effect, said dietary fibre and said plant sterolboth being present in a higher amount than the one naturally occurringin the nutritional ingredient(s), wherein the dietary fibre comprisesβ-glucan, wherein the weight ratio in the food product of plant sterol,calculated as sterol equivalents, to β-glucan is 1 to 2-5, and whereinthe dietary fibre further comprises inulin.
 3. A food product forlowering serum total and/or LDL cholesterol levels comprising at leastone nutritional ingredient, dietary fibre and a plant sterol capable ofachieving a cholesterol lowering effect, said dietary fibre and saidplant sterol both being present in a higher amount than the onenaturally occurring in the nutritional ingredient(s), wherein thedietary fibre comprises β-glucan, wherein the weight ratio in the foodproduct of plant sterol, calculated as sterol equivalents, to β-glucanis 1 to 2-5, wherein the plant sterol is selected from the groupconsisting of free sterols, free stanols, esterified sterols, esterifiedstanols and mixtures thereof, and wherein the esterified sterolscomprise sterol fatty acid esters, and the esterified stanols comprisestanol fatty acid esters.
 4. A food product for lowering serum totaland/or LDL cholesterol levels comprising at least one nutritionalingredient, dietary fibre and a plant sterol capable of achieving acholesterol lowering effect, said dietary fibre and said plant sterolboth being present in a higher amount than the one naturally occurringin the nutritional ingredient(s), wherein the dietary fibre comprisesβ-glucan, wherein the weight ratio in the food product of plant sterol,calculated as sterol equivalents, to β-glucan is 1 to 2-5, wherein thefood product comprises 0.1 to 25 g dietary fibre and 0.05 to 12.5 gplant sterol per 100 g food product, and wherein the dietary fibre andthe plant sterol are present in a total amount being less than theamount of the individual dietary fibre or plant sterol required in adaily diet for obtaining the same reduction in serum total and/or LDLlevels.
 5. A food product for lowering serum total and/or LDLcholesterol levels comprising at least one nutritional ingredient,dietary fibre and a plant sterol capable of achieving a cholesterollowering effect, said dietary fibre and said plant sterol both beingpresent in a higher amount than the one naturally occurring in thenutritional ingredient(s), wherein the dietary fibre comprises β-glucan,wherein the weight ratio in the food product of plant sterol, calculatedas sterol equivalents, to β-glucan is 1 to 2-5, and wherein the amountsof the dietary fibre and plant sterol are such that the dietary fibre isconsumed at a rate of 1 g to 10 g per day and the plant sterol isconsumed at a rate from 0.4 g to 5 g per day.
 6. A food product forlowering serum total and/or LDL cholesterol levels comprising at leastone nutritional ingredient, dietary fibre and a plant sterol capable ofachieving a cholesterol lowering effect, said dietary fibre and saidplant sterol both being present in a higher amount than the onenaturally occurring in the nutritional ingredient(s), wherein thedietary fibre comprises β-glucan, wherein the weight ratio in the foodproduct of plant sterol, calculated as sterol equivalents, to β-glucanis 1 to 2-5, and wherein the food product comprises a beverage.
 7. Thefood product according to claim 6, wherein the amount of β-glucan is0.1-5% and the amount of the plant sterol is 0.05-4% based on the weightof the food product.
 8. A food product for lowering serum total and/orLDL cholesterol levels comprising at least one nutritional ingredient,dietary fibre and a plant sterol capable of achieving a cholesterollowering effect, said dietary fibre and said plant sterol both beingpresent in a higher amount than the one naturally occurring in thenutritional ingredient(s), wherein the dietary fibre comprises β-glucan,wherein the weight ratio in the food product of plant sterol, calculatedas sterol equivalents, to β-glucan is 1 to 2-5, and wherein the foodproduct comprises a fresh bakery product.
 9. The food product accordingto claim 8, wherein the amount of β-glucan is 0.9-16% and the amount ofthe plant sterol is 0.3-8% based on the weight of the food product. 10.A food product for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the food productcomprises a dry bakery product.
 11. The food product according to claim10, wherein the amount of β-glucan is 1.0-20% and the amount of theplant sterol is 0.5-10% based on the weight of the food product.
 12. Afood product for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the food productcomprises a cereal product.
 13. The food product according to claim 12,wherein the amount of β-glucan is 0.8-20% and the amount of the plantsterol is 0.4-10% based on the weight of the food product.
 14. A foodproduct for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, wherein the food product comprisesa bran product, and wherein the amount of β-glucan is 4%-25% and theamount of the plant sterol is 0.8-12.5% based on the weight of the foodproduct.
 15. A food product for lowering serum total and/or LDLcholesterol levels comprising at least one nutritional ingredient,dietary fibre and a plant sterol capable of achieving a cholesterollowering effect, said dietary fibre and said plant sterol both beingpresent in a higher amount than the one naturally occurring in thenutritional ingredient(s), wherein the dietary fibre comprises β-glucan,wherein the weight ratio in the food product of plant sterol, calculatedas sterol equivalents, to β-glucan is 1 to 2-5, and wherein the foodproduct comprises a dairy product.
 16. The food product according toclaim 15, wherein the amount of β-glucan is 0.1-20% and the amount ofthe plant sterol is 0.05-10% based on the weight of the food product.17. A food product for lowering serum total and/or LDL cholesterollevels comprising at least one nutritional ingredient, dietary fibre anda plant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the food productcomprises a vegetable oil based product.
 18. The food product accordingto claim 17, wherein the amount of β-glucan is 0.6-16% and the amount ofthe plant sterol is 0.2-8% based on the weight of the food product. 19.A food product for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the food productcomprises a sausage or meatball.
 20. The food product according to claim19, wherein the amount of β-glucan is 0.1-16% and the amount of theplant sterol is 0.05-8% based on the weight of the food product.
 21. Afood product for lowering serum total and/or LDL cholesterol levelscomprising at least one nutritional ingredient, dietary fibre and aplant sterol capable of achieving a cholesterol lowering effect, saiddietary fibre and said plant sterol both being present in a higheramount than the one naturally occurring in the nutritionalingredient(s), wherein the dietary fibre comprises β-glucan, wherein theweight ratio in the food product of plant sterol, calculated as sterolequivalents, to β-glucan is 1 to 2-5, and wherein the food productcomprises a ready mix.
 22. The food product according to claim 21,wherein the amount of β-glucan is 0.1-20% and the amount of the plantsterol is 0.05-10% based on the weight of the food product.
 23. The foodproduct according to claim 5, wherein the amounts of the dietary fibreand plant sterol are such that the dietary fibre is consumed at a rateof 2 g to 5 g per day.
 24. The food product according to claim 5,wherein the amounts of the dietary fibre and plant sterol are such thatthe plant sterol is consumed at a rate from 0.8 g to 2 g per day. 25.The food product according to claim 7, wherein the amount of β-glucan is0.5-1% based on the weight of the food product.
 26. The food productaccording to claim 7, wherein the amount of the plant sterol is 0.2-1.5%based on the weight of the food product.
 27. The food product accordingto claim 9, wherein the amount of β-glucan is 2.4-10% based on theweight of the food product.
 28. The food product according to claim 27,wherein the amount of β-glucan is 3-5% based on the weight of the foodproduct.
 29. The food product according to claim 9, wherein the amountof the plant sterol is 0.8-5% based on the weight of the food product.30. The food product according to claim 29, wherein the amount of theplant sterol is 1-4% based on the weight of the food product.
 31. Thefood product according to claim 11, wherein the amount of β-glucan is3.2-15% based on the weight of the food product.
 32. The food productaccording to claim 31, wherein the amount of β-glucan is 4.4-10% basedon the weight of the food product.
 33. The food product according toclaim 11, wherein the amount of the plant sterol is 1.6-7.5% based onthe weight of the food product.
 34. The food product according to claim33, wherein the amount of the plant sterol is 2.2-5% based on the weightof the food product.
 35. The food product according to claim 13, whereinthe amount of β-glucan is 1.6-16%.
 36. The food product according toclaim 13, wherein the amount of the plant sterol is 0.8-8% based on theweight of the food product.
 37. The food product according to claim 14,wherein the amount of β-glucan is 6-20%.
 38. The food product accordingto claim 14, wherein the amount of the plant sterol is 1.2-10% based onthe weight of the food product.
 39. A food product for lowering serumtotal and/or LDL cholesterol levels comprising at least one nutritionalingredient, dietary fibre and a plant sterol capable of achieving acholesterol lowering effect, said dietary fibre and said plant sterolboth being present in a higher amount than the one naturally occurringin the nutritional ingredient(s), wherein the dietary fibre comprisesβ-glucan, wherein the weight ratio in the food product of plant sterol,calculated as sterol equivalents, to β-glucan is 1 to 2-5, and whereinthe food product comprises a non-dairy product.
 40. The food productaccording to claim 16, wherein the amount of β-glucan is 0.8-8% based onthe weight of the food product.
 41. The food product according to claim16, wherein the amount of the plant sterol is 0.4-4% based on the weightof the food product.
 42. The food product according to claim 18, whereinthe amount of β-glucan is 2.6-10% based on the weight of the foodproduct.
 43. The food product according to claim 18, wherein the amountof the plant sterol is 1.3-5% based on the weight of the food product.44. The food product according to claim 20, wherein the amount ofβ-glucan is 0.2-5% based on the weight of the food product.
 45. The foodproduct according to claim 20, wherein the amount of the plant sterol is0.1-2.5% based on the weight of the food product.
 46. The food productaccording to claim 22, wherein the amount of β-glucan is 1-10% based onthe weight of the food product.
 47. The food product according to claim22, wherein the amount of the plant sterol is 0.5-5% based on the weightof the food product.
 48. The food product according to claim 7, whereinthe amount of β-glucan is 0.5-1% and the amount of the plant sterol is0.2-1.5% based on the weight of the food product.
 49. The food productaccording to claim 9, wherein the amount of β-glucan is 3-5% and theamount of the plant sterol is 1-4% based on the weight of the foodproduct.
 50. The food product according to claim 11, wherein the amountof β-glucan is 4.4-10% and the amount of the plant sterol is 2.2-5%based on the weight of the food product.
 51. The food product accordingto claim 13, wherein the amount of β-glucan is 1.6-16% and the amount ofthe plant sterol is 0.8-8% based on the weight of the food product. 52.The food product according to claim 14, wherein the amount of β-glucanis 6-20% and the amount of the plant sterol is 1.2-10% based on theweight of the food product.
 53. The food product according to claim 16,wherein the amount of β-glucan is 0.8-8% and the amount of the plantsterol is 0.4-4% based on the weight of the food product.
 54. The foodproduct according to claim 18, wherein the amount of β-glucan is 2.6-10%and the amount of the plant sterol is 1.3-5% based on the weight of thefood product.
 55. The food product according to claim 20, wherein theamount of β-glucan is 0.2-5% and the amount of the plant sterol is0.1-2.5% based on the weight of the food product.
 56. The food productaccording to claim 22, wherein the amount of β-glucan is 1-10% and theamount of the plant sterol is 0.5-5% based on the weight of the foodproduct.